Weißburgunder trocken

Ingredients

• 8 slicesBaguette
• 150 gfresh goat cheese
• 1 pieceripe pear
• 30 gwalnut kernels
• 2 tbsphoney
• 2 tbspolive oil
• 2 sprigsfresh thyme
• 1 pinchsea salt
• 1 pinchblack pepper

Preparation

1. 1Preheat the oven to 200°C (392°F) using top/bottom heat.
2. 2Cut the baguette into slices about 1 cm thick and brush one side with olive oil.
3. 3Toast the bread slices in the oven for about 5 to 7 minutes until golden brown and crispy.
4. 4Meanwhile, wash the pear, cut it in half, remove the core, and slice into very thin wedges.
5. 5Briefly toast the walnuts in a dry pan until fragrant, then chop them coarsely.
6. 6Spread the fresh goat cheese evenly over the warm baguette slices.
7. 7Arrange two to three pear wedges in a fan shape on top of the cheese.
8. 8Drizzle with a little honey and sprinkle with the chopped walnuts and thyme leaves.
9. 9Finish by seasoning with a pinch of sea salt and freshly ground pepper.